Peach Pie

• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• Boil water in a pot.
• Immerse the peaches for 15 seconds to 2 minutes, testing along the way, until the skins peel off easily with a small knife.
• Put peaches in a bowl if ice water to stop cooking.
• Peel them.
• Cut one peach in ½-inch dice and set aside.
• Cut the rest of the peaches in ½-inch thick wedges and place them in a large bowl.
• In a small saucepan, whisk together the ½ cup sugar, the cornstarch, orange zest, orange juice, and butter over medium heat and bring to a boil.
• Add just the diced peaches (not the wedges), bring to a boil and lower to a simmer.
• Cook 2-3 minutes until thick,
• Combine this with the peach wedges and 1- 3 tablespoons of the flour. I used just one.
• Roll out half the pie dough (recipe below) on a floured board until it’s larger than a 9-inch pie plate. Place in pie pan, cut excess off edges.
• Put peach filling in middle.
• Brush edges with egg wash.
• Roll second crust to a large circle and cut strips to weave.
• Crimp edges with a fork and brush top with egg wash.
• Sprinkle on sugar.
• Bake on the pan for approx 45 mins.
• Serve with ice cream!

Pie Crust

• Dice the butter and chill in fridge.
• Put flour, salt, and sugar in the bowl of a food processor.
• Pulse a few times to mix.
• Add butter and shortening.
• Pulse 8 to 12 times.
• While running machine, pour in the ice water until the dough begins to form a ball.
• Dump out on a floured board and roll into a ball.
• Wrap with plastic wrap and chill for 30 minutes.
• Cut the dough in half.